Indulge in this gluten-free and vegan carrot cake this Easter

Lunchbox and allergy friendly, almost everyone can enjoy this carrot cake. A traditional Easter treat, this healthy carrot cake is sweetened only with raisins and dates and made completely in your Vitamix. Serve with coconut whipped cream, dairy free yoghurt or ice-cream.

Time:

Prep: 20 Minutes Bake: 30-40 Minutes

Serves:

8-12

Ingredients:

6 Medjool Dates, pitted

1/4 cup Raisins or Sultanas

1/2 cup Boiling Water

2 cups (approx 315g) Carrot, peeled and chopped

1 cup (130g) Teff Flour*

1/2 cup Coconut oil, melted

1/2 cup Almond Milk

1 teaspoon Cinnamon

1/2 teaspoon Ground Ginger

1/4 teaspoon Nutmeg

1/4 teaspoon Fine Sea Salt

1 teaspoon Baking Soda

1 tablespoon Lemon Juice

1/4 cup Teff Grain/Seeds (Optional)

Method:

Preheat oven to 165° C fan forced. Grease or line a 12 hole muffin tin or cake tin of choice and set aside.

Place dates and raisins in a small heatproof bowl and cover with 1/2 cup of boiling water. Soak for 20 minutes until tender, reserving water. Do not drain.

In your Vitamix or high speed blender, add carrots and pulse 10 times to chop carrots into smaller pieces.

Add dates, raisins and the 1/2 cup of soaking water to your blender. Add Teff flour, melted coconut oil, almond milk and spices. Pulse 8-10 times to well combine.

Add Teff Grain/Seeds to blender, if using*.

Add salt, baking soda and lemon juice and pulse 2 or 3 times to combine.

Using a spatula if needed, pour mixture into 12 hole muffin tin filling each well 3/4 full, or fill cake tin of choice.

Bake immediately for 35-40 minutes until cakes spring back to the touch or a toothpick inserted in the centre of a cake comes out clean.

Cakes can be enjoyed as they are or even as a cheeky breakfast treat! Top with coconut whipped cream or serve with fruit and dairy free ice cream for dessert.

Notes:

You can purchase Teff flour or simply make your own in your Vitamix by processing Teff Grain/seeds for 30 seconds on Variable speed 4.

The additional Teff Grain/Seeds add a nice bit of texture to the cake but are not required. If you can tolerate nuts you may like to add ¼ cup of chopped walnuts instead.

Batter will make 2 x 15cm/6” rounds or one 20cm/8” round. Bake time may very, begin with 30 minutes and monitor from there.

Store cakes in an airtight container in the refrigerator for 2-3 days.